This is a fun dessert to serve in the summer,
cake decorated to look like corn on the cob!
The cake is actually a yellow cake mix
doctored with chocolate pudding, an extra egg,
butter, sour cream, chocolate chips and butterscotch chips
The cake is decorated to look like corn with jelly beans for the kernels
and salt water taffy for the butter pats
The cake starts with a decadent chocolate-butterscotch chip batter
Once the batter is mixed, stir in the chocolate and butterscotch chips
Put the batter in a 9″ x 13″ dish and bake
After cake cools, cut it to look like an ear of corn
I used several pieces of cut cake to get the size and shape I wanted
Once cake is frosted, no one will know it is pieced together
You will have cake leftover that you can nibble on or toss
Put the cake on a piece of parchment
to keep the surrounding surface clean,
you can toss the paper or trim it away later
Frost cake with buttercream icing
I used a long narrow board for serving
If there are crumbs in the icing, don’t worry
because they will get covered up with the candy decorations
I started with a line of corn across the middle and worked from there
randomly alternating the “buttered popcorn”
and “lemon” flavored Jelly Bellies
Slice taffy in half and flatten with your fingers to form “butter pats”
Put the “butter pats” on the corn
Use fresh corn shucks for presentation
You can keep the shucks fresh in a plastic produce bag in the refrigerator
and then use them to garnish the cake right before serving,
as they will dry out quickly
Corn on the Cob Cake, Chocolate Butterscotch Chip Cake
Ingredients
Cake
- 1 box yellow cake mix
- 1 regular size instant chocolate pudding
- 4 eggs
- 1 stick butter melted
- 1 cup sour cream
- 1/4 cup half and half
- 6 oz chocolate chips
- 6 oz butterscotch chips
Buttercream Icing
- 1 regular box confectioner’s sugar or about 4 cups
- 1 stick butter softened
- 3-4 T milk or cream
- 2 T vanilla extract
Decorations
- yellow jelly beans
- buttered popcorn jelly bellies
- yellow salt water taffy smashed and cut into pieces to look like butter pats
- fresh corn shucks
Instructions
Cake
- Combine cake mix with eggs, butter, sour cream, pudding and cream. Mix to a smooth batter. Gently fold in chips and turn into a greased 9 x 13″ baking dish*. Bake at 350 for 30 minutes or until done, testing at 25 minutes. Let cake cool completely.
- *line baking dish with a piece of parchment paper for easy cake removal if desired
- Cut cake in half, making 2 rectangles and place them end to end. Trim ends to form corn cob shape
Buttercream Icing
- Combine ingredients and mix well until frosting has formed, adding more liquid if necessary.
- Frost with Buttercream Icing and use yellow and white candies to form corn rows. Add taffy butter pats if desired. Garnish with fresh corn shucks
This cake will definitely be the talk of any summer gathering!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts